2 - 14-1/2oz cans beef broth 2 cups shredded cabbage 1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up 2 medium potatoes (unpeeled, if desired), cubed 1/2 cup chopped carrot 1/2 cup sliced celery 1/2 cup chopped onion 1/4 cup snipped fresh parsley 1 tsp. dried Italian seasoning, crushed 1/4 tsp. garlic salt 1/4 tsp. pepper 1 - 15 or 19oz can white kidney beans, rinsed and drained 1-1/2 cups chopped cooked beef or chicken (about 8 ounces)
Instructions:
In a large saucepan or Dutch oven combine beef broth, cabbage, undrained tomatoes, potatoes, carrot, onion, parsley, Italian seasoning, garlic salt, and pepper. Bring to boiling; reduce heat.Simmer,covered, about 20 minutes or until vegetables are tender.
Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.(If desired, divide hot soup among 6 airtight containers. Store up to 3 days in the refrigerator.)
